Spring Orzo Skillet
and carrot cake baked oats!
Happy Thursday! And happy spring!!! Well, it’s spring here in Texas. So I’m calling it. I love spring and summer foods. All the best produce and freshness.
This Spring Orzo Skillet is a great transition recipe, especially if it still feels like winter where you live, but you wanna pretend it’s not. This recipe is cozy, creamy and warming, but has fresh lemony, spring flavors. You can use spring produce, or really any produce that’s in season near you!
And the best part is that it all cooks in one pan. You’re welcome.
Don’t forget to use the meal plan in the PDF all the way at the bottom of the newsletter! In the meal plan you’ll find 5 recipes for the week with a grocery list for everything you need.
MEAL PLAN AT A GLANCE
Meal Plan at a glance- Here’s an idea of how to build out a week of meals. You can swap things out, move things around- tailor it to your liking!
The full meal plan and grocery list are in a beautifully organized PDF at the bottom of this newsletter!
Not into these meals or the recipe for this week? You can always check out the archive of all previous recipes and meal plans here!
THE RECIPE
Spring Orzo Skillet
Macros per serving:
446 cal / 16g fat / 44g fat / 6g fiber / 32g protein
Servings: 4 servings
Time: 30 minutes
Tools:
Cutting board
Knife
Large skillet
Ingredients:
1-2 packages of chicken sausage (I did 1.5 packages and froze the other half)
1 bunch of green onions
1 bunch of asparagus
1 tsp oil
2 cups chicken broth
1 cup water
6 oz uncooked orzo (I used Jovial Foods cassava orzo)
2 oz parmesan cheese
Lemon zest
Juice of 1 lemon
Fresh herbs (parsely, basil, dill, cilantro- whatever you like!)
Instructions:
Slice the chicken sausage. Chop the white and light green parts of the green onion and asparagus.
Heat a large skillet on medium heat. Add the 1 tsp of oil and the chicken sausage and cook until browned, about 3-5 minutes.
Remove the chicken sausage, then add the chopped onion and asparagus. Cook for 5 minutes.
Remove the asparagus and onion. You can put it in the same bowl as the chicken sausage. Add the chicken broth and water and bring to a boil. Add the orzo. Bring to a simmer and cook for 6 minutes.
While it cooks, shred the parmesan cheese. Zest and juice the lemon. After 6 minutes, add back the chicken sausage and veggies. Add the parmesan cheese, lemon zest and juice. Cover and cook for another 2 minutes. Add more water if needed.
Uncover the skillet and stir. Add salt to taste. Top with fresh herbs and chopped dark green onion.
SUBSTITUTIONS
Sub for green onion: any kind of onion will work! Just use about 1/3 cup chopped
Sub for asparagus: any veggies would work! Spinach, kale, zucchini, bell pepper, snow peas, and carrot would all be good
STORAGE
Allow to come to room temp and then store in airtight containers in the fridge. I like using these containers.
REHEATING
Reheat for 1-2 minutes, stirring halfway through.
REDUCE FOOD WASTE
Leftover sausage? Freeze it! Just put it in a ziploc bag.
GROCERY LIST
PRODUCE
Fresh herbs (parsley, basil, dill, cilantro- whatever you like!)
1 bunch of green onions
1 bunch of asparagus
1 lemon
MEAT/DAIRY
1-2 packages of chicken sausage (I did 1.5 packages and froze the other half)
2 oz parmesan cheese
PANTRY
2 cups chicken broth
6 oz uncooked orzo (I used Jovial Foods cassava orzo)
SPICES/STAPLES
Oil
Water
MACROS
Per serving, 4 servings total.
446 cal / 16g fat / 44g fat / 6g fiber / 32g protein
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